Grilled Rib-Eye Steak Sambos With Grilled Peppers

RECIPE OVERVIEW

Barbecued steak - a timeless classic. Guaranteed to be enjoyed by all, this recipe is packed full of flavour.

Preparation time:12 minutes

•

Cooking time:25 minutes

Ingredients

Serves: 4 people

6tbspBalsamic Vinegar

5 - Black Peppercornscrushed

4smallCiabatta

2tbspDried Mixed Herbs

4clovesGarliccrushed

2 - Green Pepperquartered

1zestLemon

6tbspOlive Oil

1pinchPepper

3 - Red Pepperquartered

4 - Rib Eye Steaks

1pinchSalt

2dstspnSuperValu Fresh Basil

1handfullSuperValu Rocket Leavesto serve

2 - Yellow Pepperquartered

Method

Lay the steaks out flat on a large dish and scatter with the crushed peppercorns, garlic and dried mixed herbs. Drizzle with 3 generous tablespoons of balsamic vinegar and 3 tablespoons of olive oil. Cover the dish with cling film and set aside for an hour or two at room temperature.

Meanwhile, preheat the barbecue to a high heat and oil the ridges of the grill rack. Make four large squares of aluminium foil.

Place all the peppers in a large bowl with the lemon zest. Drizzle with 2 tablespoons of the oil and season with salt and pepper, stirring to coat all the peppers in the oil. Divide the peppers between the four foil parcels. Loosely wrap up the foil around the peppers, making sure they’re tightly sealed, and place on the barbecue. Cook for 15 to 20 minutes over an indirect heat so that the foil doesn’t burn and the peppers soften and catch the smoky barbecue flavours. Remove from the barbecue and leave to cool until ready to serve.

Grill the marinated steaks over a direct heat for 6 minutes on each side, until lightly charred and cooked to your liking. Season well while grilling, but don’t move the meat while it’s cooking.

Transfer the steaks to a nice large cutting board. Add the roasted pepper parcels and open them up to sprinkle with the fresh basil and rocket. Drizzle the steaks with the remaining vinegar and a tablespoon of olive oil. Serve immediately with the ciabatta bread.